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A grilled pork tenderloin with sage recipe.
Pork tenderloin is the 'eye' that runs down the rib of a pork chop.
You can of course use four pork steaks or chops instead of tenderloin.
Using eating apples means that you don't have to add sugar to the recipe, making it a healthy alternative.
If you like, you could add a spoon of honey to taste.
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You're going to grill (broil) these pork tenderloins so heat your grill to medium.
Grate the zest off the lemon and squeeze the juice - keep separate.
Mix the zest with half the sage - sprinkle a pinch over the pork - you're going to season in this way every time you turn, so just a pinch each time will do.
Put the pork under the grill - turn it every 5 minutes or so and cook in total for about 30 minutes.
Put the lemon juice into a small pan, add the apple pieces and the rest of the sage.
Bring to the boil and simmer until soft.
Serve the apple and sage sauce with the cooked pork, roast/baked potaoes and green veg.
This is so simple - it combines sage with apple to give you a sauce that cuts through the richness of the pork tenderloin.
Serve it with roast potatoes and roast vegetables - whatever's in season.
To make quick roast potatoes, cut large potatoes into small chunks, brush with oil and bake in a hot (200c, 180f, Gas Mark 6) oven for about 45 minutes until cooked through and crispy.
The pork tenderloin and sauce will cook in this time.
Your veg can also be ready in this time - a quick, nutritious meal.
If you don't want steaks or chops, you could buy a whole pork tenderloin as a roasting joint. It will need 20 minutes per pound and 20 over - make sure the juices are clear before serving. Cover it in foil to rest for about 20 minutes, which will let the juices flow back into the meat, keeping it moist.
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By Liz Alderson
Pork and sage are a perfect match and this simple way of serving is just perfect for a midweek meal.
Prep Time: 10 minutes
Cook time: 30 minutes
Main Ingredient: pork, sage
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